Sausage and butternut squash frittata is a perfect paleo breakfast, lunch or dinner. Frittatas are one of my go-to quick and easy meals. They're a great way to use up whatever you happen to have in the refrigerator. This one uses roasted butternut squash and breakfast sausage. It's a fantastic combination.
The key to a great quick frittata is making sure each of your ingredients packs a lot of flavor. Just about any kind of sausage works. And I like using left over roasted vegetables. Roasted vegetables have a wonderful caramelized flavor and natural sweetness that complement the sausage. Add in some onions, peppers, eggs and herbs, and you've got an easy one-pan meal.
This recipe makes two generous servings, but you could easily double it if you have a larger skillet. Either way, this paleo sausage and butternut squash frittata is a winner.
This quick and easy sausage and squash frittata is perfect for breakfast, lunch or dinner.
- 1 tablespoon bacon fat duck fat or fat of choice
- 3 ounces cooked sausage chopped or crumbled
- 1/4 cup onion diced
- 1/4 cup red pepper diced
- 1/2 cup butternut squash cubed and roasted
- 3 large eggs
- 2 teaspoons mixed fresh herbs or 1/2 teaspoon dried
- sea salt and pepper to taste
Beat eggs, salt and pepper and herbs until well-combined.
Add fat to 10-inch oven-proof skillet and sauté onions and peppers until soft. Add sausage and squash and cook until heated through. Pour eggs over filling and cook until edges start to set.
Put pan in oven and broil until frittata is puffed and brown on top, 3-5 minutes.